If you throw a bunch of vegetables in the oven you can have delicious beginnings for breakfast, lunch or dinner for several days. Here's a basic recipe and some things you can do with it afterwards:
WICKED GOOD ROASTED VEGETABLES that go a long way.....
You'll need any hearty vegetable matter: eggplant, garlic, onion, asparagus, carrots (peeled), bell peppers (take out seeds!), zucchinis, broccoli, fennel...whatever you find. Lemon juice if you want.
Preheat oven to 400
Cut vegetables into thick slices or chunks. If you have garlic, leave the skins on. You will have to be vegetable cop here and keep order (don't let the peppers comingle with the asparagus) since some vegetables take longer to cook than others so try and keep them as separate as possible.
Oil up a pan or two - allowing vegetables to sit on the pan without having to rub elbows with its neighbors. Sprinkle on olive oil all over the mix making sure they're good and doused-use your CLEAN hands to distribute. Throw a good amount of kosher salt and pepper all over..bake. In about 10 minutes check and take out whatever is ready - asparagus and beans usually are done first (take out before they are shriveled and black). Stay on guard and remove whatever vegetables are next in line until they're all lovely and lightly browned. Flip them around if they seem to be browning too much on one side. Throw them all into a big bowl. Squeeze out garlic into mix when it's cool enough to handle. Sprinkle lemon juice. If you have parsley, throw that in too if you want.
Ideas on how to use these things:
breakfast: heat up veggies in nuker briefly. Top with a fried egg, leftover bacon, guacamole, rice or beans, sprinkling of cheese and salsa and serve on a warm tortilla - you will not be hungry the rest of the day, guaranteed!
lunch: toast up a thick slice of french bread, rub some garlic on the bread while hot, sprinkle a bit of olive oil on that, throw on some veggies, lay a slab of feta cheese or cheddar on top and chow down...you can also broil it a bit for extra deliciousness.
dinner: in a big pan, fry up some bacon till crisp, drain on paper towels..pour off all but about a tbsp of bacon fat into an old can. In the fat, throw in some big pieces of walnuts and brown. Scoop out walnuts and drain on paper towels. Meanwhile boil some ziti, heat up your veggies, cut up some cherry tomatoes and fresh basil. When the pasta is done throw in a big bowl your warmed veggies, crumbled bacon, tomatoes, basil, walnuts in bowl; add more olive oil if it seems too dry...serve with parmesan, salt and pepper.
Or just throw the veggies in a bed of leftover rice or quinoa with a bunch of chopped fresh herbs or arugula and lemon..done.
SIMPLE RECIPES FOR KIDS LIVING ON THEIR OWN.
MUFFINS
Here's a little somepin, pumpkin. When you're foomin for a moofin...these are a snap!
PUMPKIN MOOFINS
you'll need:
1 1/2 cup flour
3/4 cup sugar
2 teaspoons baking powder
pinch of salt
1 teaspoon pumpkin pie spice (in the spice aisle!)
1 can 100% pure pumpkin
2 large eggs
1/2 cup oil - veggie or canola
1/3 cup greek yogurt or whatever yogurt you got
couple of handfuls of chocolate chips (optional but ever so great in these muffins)
preheat oven 375 degrees
Spray muffin tin or line tin with muffin cups-use those old Halloween ones you've had in the pantry for 10 years...
Mix flour, sugar, baking powder, spice, and salt in big bowl.
In another bowl, whisk eggs a bit then pumpkin, oil, yogurt.
Now make the executive decision whether or not to add chocolate chips...
(YES, what are you thinking, ADD THEM, DUMMY)
Very carefully, like you're folding a baby lamb into a bed of feathers without waking the lamb, fold the dry ingredients into the wet ingredients..don't overmix or you'll either wake up the angry baby lamb or you'll create orange hockey pucks not even an old mutton would care to ingest.
Spoon mix into cups, bake for about 17-24 minutes or until a toothpick or knife comes out clean.
Be patient and let sit for a few minutes (unless you prefer to sear your tongue on molten chocolate lava)
(If you're a dummy and chose not to add the chips, throw those moofins down your gullet, just make sure you have a glass of cold milk at the ready and prepare yourself for chocolate chip regret.)
NOTE: you can spoon the batter into mini muffin tins too, just bake at 400 and for only about 10 minutes tops.
PUMPKIN MOOFINS
you'll need:
1 1/2 cup flour
3/4 cup sugar
2 teaspoons baking powder
pinch of salt
1 teaspoon pumpkin pie spice (in the spice aisle!)
1 can 100% pure pumpkin
2 large eggs
1/2 cup oil - veggie or canola
1/3 cup greek yogurt or whatever yogurt you got
couple of handfuls of chocolate chips (optional but ever so great in these muffins)
preheat oven 375 degrees
Spray muffin tin or line tin with muffin cups-use those old Halloween ones you've had in the pantry for 10 years...
Mix flour, sugar, baking powder, spice, and salt in big bowl.
In another bowl, whisk eggs a bit then pumpkin, oil, yogurt.
Now make the executive decision whether or not to add chocolate chips...
(YES, what are you thinking, ADD THEM, DUMMY)
Very carefully, like you're folding a baby lamb into a bed of feathers without waking the lamb, fold the dry ingredients into the wet ingredients..don't overmix or you'll either wake up the angry baby lamb or you'll create orange hockey pucks not even an old mutton would care to ingest.
Spoon mix into cups, bake for about 17-24 minutes or until a toothpick or knife comes out clean.
Be patient and let sit for a few minutes (unless you prefer to sear your tongue on molten chocolate lava)
(If you're a dummy and chose not to add the chips, throw those moofins down your gullet, just make sure you have a glass of cold milk at the ready and prepare yourself for chocolate chip regret.)
NOTE: you can spoon the batter into mini muffin tins too, just bake at 400 and for only about 10 minutes tops.
EGGhead
For those of you who like the other part of the chicken...namely the very shy egg, you are in luck because I LOVE EGGS...more on that later -
For now, if you want a great, portable lunch or breakfast item, pack a hard-boiled egg - it's the perfect food.
study this highly complicated recipe -- your yolks will NEVER turn that unsightly green color EVER. Martha Stewart will never speak to you again if you serve her another green-yolk egg so get with the program.
For now, if you want a great, portable lunch or breakfast item, pack a hard-boiled egg - it's the perfect food.
study this highly complicated recipe -- your yolks will NEVER turn that unsightly green color EVER. Martha Stewart will never speak to you again if you serve her another green-yolk egg so get with the program.
lovely hardboiled eggs
place eggs in deep saucepan.
fill with water to cover eggs.
turn stove on to med high-high
bring water to rolling boil.
turn off heat, cover pan, let sit for 20 minutes (if they're really large eggs, wait 30 minutes)
rinse eggs in cold water. put in fridge.
done.
btw, I've gotten way distracted during my egg boils (writing the great American novel, composing another musical production, practicing my Cantonese, watching another episode of Honey boo boo, pouring concrete...you know usual stuff) and left them (gasp!) for close to 50 minutes and they were absolutely fine. So don't stress out about the time. It would be pretty hard to mess this up.
ALSO, use the contraband eggs and not the organic, free range, happy eggs - the shells come off easier. Do not ask why, otherwise you might swear off eggs.
More Chicken please!
I'm busy testing out a vegan, raw, no gluten, free-range, tastes-just-like-chicken recipe so in the meantime, you'll just have to have chicken again tonight!
Here's a recipe some chick sent me that is clucking fantastic.
DIANE'S JUICY, CRISPY THIGHS
Set the oven to 400
What you need:
8 Chicken thighs
5 T melted butter (can melt in microwave, 30 seconds or less)
3 T Dijon or grainy mustard
2 tsp Maple syrup or honey (optional)
1/4 tsp Garlic powder
1-1/4 c Bread crumbs
1/3 c Shredded parmesan cheese
3/4 tsp Salt
1/4 tsp Pepper
2 tsp Dried parsley flakes
Line a baking pan with tin foil, and spray with oil. Rinse chicken in cold water and
pat dry.
Combine the melted butter with mustard, syrup or honey and garlic powder in a
shallow bowl.
In another bowl combine panko crumbs with parmesan, S&P and parsley.
Brush or rub the chicken thighs with the butter/mustard mixture and then press
all sides into the panko crumbs to coat thoroughly. Place in the lined baking pan
and bake for 40 - 50 minutes, or until the juices run clear when chicken is pierced
with a fork.
something fishy
A fishing friend of mine suggested this recipe which totally passes the "simple as pie" test...although, in my opinion, pie is everything BUT simple unless your next door neighbor bakes one.
But anyway, onto FISH!! For those of you who like to do some fishing in your spare time, this recipe is best (per Doug's suggestion) with an oiler/gamier fish. Good luck with all that. This one's made with salmon.
Skin-on salmon fillet
1 part soy sauce
3 parts orange juice
coarsely grated fresh ginger (unpeeled is fine)
mix ingredients
marinade the fish for 30 minutes flesh side down in a non-metal dish or ziplock.
Grill fish on very hot, well-oiled grill; flesh side down until well browned. Turn fillet and finish. ~4 minutes each side but this will vary depending on the thickness of the fillet. Watch for flare ups.
You can also broil it in a cast iron skillet (easier cleanup than broiler pan) skin side down. Takes about 8-10 minutes in my broiler.
But anyway, onto FISH!! For those of you who like to do some fishing in your spare time, this recipe is best (per Doug's suggestion) with an oiler/gamier fish. Good luck with all that. This one's made with salmon.
Skin-on salmon fillet
1 part soy sauce
3 parts orange juice
coarsely grated fresh ginger (unpeeled is fine)
mix ingredients
marinade the fish for 30 minutes flesh side down in a non-metal dish or ziplock.
Grill fish on very hot, well-oiled grill; flesh side down until well browned. Turn fillet and finish. ~4 minutes each side but this will vary depending on the thickness of the fillet. Watch for flare ups.
You can also broil it in a cast iron skillet (easier cleanup than broiler pan) skin side down. Takes about 8-10 minutes in my broiler.
back from summer
Ay caramba - you poor, starving children, staring at the computer with your fork and knife at the ready!!
IHungry aplogizes for having taken such a long break - I believe it's on account of having to prepare waayyyy too many dinners consisting only of tomatoes, basil, bread, and corn on the cob.
(can you say, major-chef-melt-down..?)
BUT, have no fear, little baby birds, help is on the way.
@#$%%!!! dinner
Those piercing screams you may have heard this morning were coming from IHungry (me) on account of a minor "incident" with the staff (my stubborn computer). Because of this unfortunate situation, which is too vicious to describe, a very valuable recipe fluttered away into cyber space along the my already stressed techno-patience. The staff of IHungry (me, again) apologizes for any inconveniece and/or lost recipes. Here is the much adored excerpt you may have missed out on:
Since IHungry was currently in France here's a recipe you should try in honor of the self-conscious but respectful ingredient - the stinky cheese. It's lovingly called: @#$%%!! or
HOLY HELL WHAT THE @#$%%!! IS THAT SMELL IN THE FRIDGE PASTA
INGREDIENTS:
o bow tie pasta, question: why bow tie? answer: because it looks fancier covered in cheese
o some sort of herb-thyme is always good
o nasty, green encrusted cheese: camembert or brie you've discovered in the depths of your fridge that has caused even your innocent stick of buttah to reek like the clenched hooves of a dead, rotting, goat head (yes, I realize there are no hooves on dead, rotting goat heads, but imagine the stench if there were) - scrape off questionable bits.
o some sort of veggie to mellow out stinky cheese (mushrooms or peas..)
PROCEDURE:
1) clear out house now! otherwise your roomies will hurl all kinds of insults and comments your way
2) cook pasta
3) Cook your peas and/or mushrooms: saute mushrooms in olive oil and thyme (or use the mooshroom recipe with a little butter instead of creme fraiche - sans eau de hoof), nuke peas - throw on lots of herbs and salt and pepper
4) drain pasta
5) immediately pour hot pasta in big bowl, plug your nose and add chunks of cheese, stirring as you go.
(cheese should melt right into pasta), add a little olive oil and your herbified veggies
6) grate on parmesan (the cheeses can fight it out in the bowl)
NOTE: this recipe is actually...how do you say...formidable -- Bon appetit!
MUST HAVE PASTA TONIGHT
If you're like a lot of active kids, you crave CARBS. Here's the absolute bare bones recipe for baked pasta..it pains this pseudo-chef to have you buy already-made sauce, but when you've got a craving, it does not include complication...so here goes:
Ingredients:
about a pound of ziti or penne the big ones
Italian sausage, spicy or not - any old grocery store version will do-either sliced or cut down center and remove casings (I like this better-do your roommates a favor and don't fling the casings onto the counter or into the sink-ewwwww)
11/2 to 2 big cans (more or less) of tomato sauce (if you insist on getting fancy, throw in some dried basil and oregano and call it "homemade")
mozzarella - real or fake, shredded, cubed, any which way will do-about a pound
grated parmesan or the kind in the green can (my grandmother is already rolling in her grave as we speak)
Set oven to 400
o find a 9x13 baking pan, lightly spray it with oil
o Boil a large pot of water and cook pasta AL DENTE...not mushy, like about 9-10 min worth/drain
o while pasta is boiling, heat a large frying pan with a splosh of olive oil to med. high..when it's hot toss the sausage in there and break it up as it browns. This is splattery so don't be putting your face in the pan to smell the deliciousness. Don't keep stirring it, let it brown then stir.
o When sausage loses its pink color, you might wish to drain off the oil and you might not...no one is looking. Your heart may thank you later on in life if you drain...and your kitchen plumbing may thank you if you drain into a tomato can and not the sink.
o pour sauce in frying pan...use your best judgement on this - look at your pan, look at the amount of pasta you're cooking, look at the sausage...if you misjudge it's not the end of the world, it's just a little messy.
o simmer until sauce is bubbly
o spoon some sauce into baking pan. Throw some pasta on top of that along with a sprinkling of mozzarella. Now that there is more room in your frying pan, mix the pasta and sauce together in there - go slowly-you are aiming for gloppy, gooey, yummy. (If you have leftover pasta, that's fine.) Put in more mozzarella but leave enough to sprinkle on top. Dump all this into baking pan and top with grated parmesan and a good helping of mozzarella. If it's all the way to the top of the pan, put a big piece of tin foil on the rack below your ziti to catch any drips. Bake for about 30 minutes or until bubbling and a little browned on top.
Serve with salad and bread or eat with a soup spoon and lots of napkins.
NOTE: You will need to do some laundry tonight.
MUST HAVE PASTA NOW, Baked Ziti: BBB (basic beyond belief)
(you can add pretty much ANYTHING to the dish before cooking including: nuts; olives; tofu; lightly cooked or leftover veggies such as: onions, carrots, mushrooms, spinach, broccoli, green peppers, eggplant, zucchini;..you name it, it will work, and if it doesn't, by god, you'll snarf it down anyway, we all know)Ingredients:
about a pound of ziti or penne the big ones
Italian sausage, spicy or not - any old grocery store version will do-either sliced or cut down center and remove casings (I like this better-do your roommates a favor and don't fling the casings onto the counter or into the sink-ewwwww)
11/2 to 2 big cans (more or less) of tomato sauce (if you insist on getting fancy, throw in some dried basil and oregano and call it "homemade")
mozzarella - real or fake, shredded, cubed, any which way will do-about a pound
grated parmesan or the kind in the green can (my grandmother is already rolling in her grave as we speak)
Set oven to 400
o find a 9x13 baking pan, lightly spray it with oil
o Boil a large pot of water and cook pasta AL DENTE...not mushy, like about 9-10 min worth/drain
o while pasta is boiling, heat a large frying pan with a splosh of olive oil to med. high..when it's hot toss the sausage in there and break it up as it browns. This is splattery so don't be putting your face in the pan to smell the deliciousness. Don't keep stirring it, let it brown then stir.
o When sausage loses its pink color, you might wish to drain off the oil and you might not...no one is looking. Your heart may thank you later on in life if you drain...and your kitchen plumbing may thank you if you drain into a tomato can and not the sink.
o pour sauce in frying pan...use your best judgement on this - look at your pan, look at the amount of pasta you're cooking, look at the sausage...if you misjudge it's not the end of the world, it's just a little messy.
o simmer until sauce is bubbly
o spoon some sauce into baking pan. Throw some pasta on top of that along with a sprinkling of mozzarella. Now that there is more room in your frying pan, mix the pasta and sauce together in there - go slowly-you are aiming for gloppy, gooey, yummy. (If you have leftover pasta, that's fine.) Put in more mozzarella but leave enough to sprinkle on top. Dump all this into baking pan and top with grated parmesan and a good helping of mozzarella. If it's all the way to the top of the pan, put a big piece of tin foil on the rack below your ziti to catch any drips. Bake for about 30 minutes or until bubbling and a little browned on top.
Serve with salad and bread or eat with a soup spoon and lots of napkins.
NOTE: You will need to do some laundry tonight.
EGG CUPS
So, in a moment of exquisite desire for eggs and bacon, my brother produced these delectable little numbers - perfect for a crowd, quick and easy.
Diane and Stephen's Delectable Egg Cups!
(as interpreted by me, the eater of the eggs)
EGGS - 12
bacon - 12 slices
cheese - grated or not - cheddar or whatever you have
butter, softened
white bread or some nice pliable bread slices - 12
cookie sheet and muffin tin
salt and pepper
Line a cookie sheet with foil and place 12 slices of bacon on sheet
(you will only need 6 slices for the recipe but you know what happens when you cook bacon...c'mon!)
place sheet in oven and turn oven to 400..watch carefully-should take less than 15 minutes-key is to put pan into cool oven. NOTE: you can also cook bacon on stove.
While cooking bacon, spray muffin tin with oil. Take slices of bread, butter nicely (on side that won't be touching oil) and press into each cup with the bread - making little bread baskets. After you're done battling with the bread thing, your bacon should be ready - take it out CAREFULLY otherwise the grease from the bacon will sizzle your bare, sandy toes - rightabout where your poison ivy is - and that won't feel great. Drain bacon on paper bags or paper towels - rip each slice in half. Reduce oven to 350!
(pour grease into an old can when it's cooler.)
bake the bread dude. We are only LIGHTLY crisping it up so aim for 3-5 minutes - do not walk away or decide now's the time to check last night's Red Sox score..stay next to that oven like a golden retriever next to a stinky tennis ball.
Take bread out and prepare for the fun part: sprinkle some cheese into each cup, toss in a piece of bacon (if there are any left) and crack an egg on top, s&p. You can get fancy shmancy and add herbs or a little drip of cream on top.
This is a good assembly line sort of activity; however, do NOT give the salt and pepper sweep job to your friend, Bubba, whose eyes are still glued together and his hands probably still reek of last night's pepperoni pizza.
Bake until eggs are set - maybe 20-25 minutes. YUM.
NOTE:Some people might like a sweep of goat cheese on the bottom instead of cheddar, or a sprig of spinach and/or a little sun dried tomato action...be creative.
Also, I've discovered if you want to avoid those annoying bits of shell in your eggs try this: instead of cracking against a bowl like those chefs on tv - newbies - crack the egg on the flat counter - just enough to break the shell, then open the egg into the cups - the membrane in the egg stays in tact which keeps the shell in place instead of dropping into your recipe.
best beans
(Still residing in Paris) Ok, I know I've been posting a heap more veggie matter than meeeeeeeat...sorry; it's the summer and, the chef of the moment still has not bought a new grill since the divorce (no barbeque until then), and has not been eating a lot of meat lately other than sardines, since in France - oysters, as I have heard, should not really be enjoyed so much since the ocean has been pretty warm-this oyster lover is sad but not going to indulge until proven wrong.....
Here's a green bean recipe that is, how do you say, tres tres yum yum. Call your parents TODAY and ask for a raise since you have to buy some GOOD French green beans..this will change your life forever.
Here's a green bean recipe that is, how do you say, tres tres yum yum. Call your parents TODAY and ask for a raise since you have to buy some GOOD French green beans..this will change your life forever.
THE BEST GREEN BEANS OF YOUR LIFE DIRECT FROM FRANCE
o green beans - like I said, no cheap shriveled, old wands of sadness - REAL green beans
o sliced almonds - hopefully these are lying around in the cabinet, otherwise start selling your mom's prized Hummels on ebay, this ingredient is eeeeessential. Crack your own if you must, just don't slice off your fingers when you're chopping them
o some butter
o lemon if you wish...not necessary
Look carefully at beans. Are they beautiful? If not, either break off the naughty ends or cut off the ends with the stems. Make them lovely and presentable! Their reputation is on the edge here.
Take a frying pan and either spray some oil or drizzle a TINY bit of oil in the pan...heat to med/high
before smoking (the pan NOT YOU-ever!) throw a heap of almonds into the pan and toss around. Watch this carefully - stir around nuts until golden brown...not black...lightly BROWN or GOLDEN. take off heat.
In a small pot of boiling water throw in your lovely beans and toss in a big pinch of salt. Lower heat and gently simmer them until they are a second less than snappy..you want them poppy not snappy. (People who like hard, snappy vegetables cannot be trusted; they're the types who steam their "veggies" for 2 seconds in distilled who-knows-what and eat only one or two of them with organic seaweed pulp instead of salt. Wicked weird.) Toss the beans with a tablespoon of butter, some salt, a little olive oil and your toasted nuts. Some people love a good sprinkling of lemon, not important though. Delightful!
MOOSHrooms
The best little side-dish of your life. You can also spoon these onto a bruschetta or use in a sandwich with leftover chicken at midnight.
o MUSHROOMS, any kind
o some sort of nasty alcohol-check your parents' cabinets; best choice is sherry, vermouth, madera wine, or cooking wine - avoid at all cost: bailey's, kahlua, nasty bottles with crusty caps
o dollop of creme freche or sour cream or heavy cream or greek yogurt
o herbs: fresh thyme is best but dried rosemary, parsley, or marjoram will suffice
If your mushrooms are not sliced, you are in for a treat: before slicing them, take a wet paper towel and wipe each individual mushroom, lovingly-be sure to stroke each and every one (cursing the fact that you had to buy whole mushrooms instead of the more expensive already-sliced ones).
Otherwise, throw those already-sliced, entitled mushrooms into a large, medium-heated frying pan with a splosh of olive oil, a chunk of butter, a little sweep of salt and pepper, and your twig of thyme (or other herb choice). It's best if your shrooms are not crowded but for your crowd, any sort of pan and crowdation will do.
Let the mushrooms cook for about 5 minutes. Take out twig. Pour in about 1/4 cup of obtained alcohol and cook down for about 2 minutes more. At this point you can turn off heat and wait any given time to proceed..like maybe your roommate started gagging on last week's leftover clam surprise from Olive Garden and you had to help her out...
Reheat your shrooms (hopefully your roommate is now stabilized) gently, then stir in your dollop of cream. Bring to simmer (just bubbling) then serve with a sprinkling of whatever herb you used before.
Your friends will think you're a CHEF especially if you put the leftover alcohol bottle in the pocket of your apron and with spewing saliva, yell obscenities at anyone who tries to help.
o MUSHROOMS, any kind
o some sort of nasty alcohol-check your parents' cabinets; best choice is sherry, vermouth, madera wine, or cooking wine - avoid at all cost: bailey's, kahlua, nasty bottles with crusty caps
o dollop of creme freche or sour cream or heavy cream or greek yogurt
o herbs: fresh thyme is best but dried rosemary, parsley, or marjoram will suffice
If your mushrooms are not sliced, you are in for a treat: before slicing them, take a wet paper towel and wipe each individual mushroom, lovingly-be sure to stroke each and every one (cursing the fact that you had to buy whole mushrooms instead of the more expensive already-sliced ones).
Otherwise, throw those already-sliced, entitled mushrooms into a large, medium-heated frying pan with a splosh of olive oil, a chunk of butter, a little sweep of salt and pepper, and your twig of thyme (or other herb choice). It's best if your shrooms are not crowded but for your crowd, any sort of pan and crowdation will do.
Let the mushrooms cook for about 5 minutes. Take out twig. Pour in about 1/4 cup of obtained alcohol and cook down for about 2 minutes more. At this point you can turn off heat and wait any given time to proceed..like maybe your roommate started gagging on last week's leftover clam surprise from Olive Garden and you had to help her out...
Reheat your shrooms (hopefully your roommate is now stabilized) gently, then stir in your dollop of cream. Bring to simmer (just bubbling) then serve with a sprinkling of whatever herb you used before.
Your friends will think you're a CHEF especially if you put the leftover alcohol bottle in the pocket of your apron and with spewing saliva, yell obscenities at anyone who tries to help.
Best authentic, imitation Italian salad
The dish that will bring you to feel flowery, hippie Italian forever.
(This is, take note, the authentic, Umbrian way to make a salad...make it and weep - not in the salad bowl please.) Your salad will succeed only if you become a totally sensual, live-in-the-moment Italian!
ARUGULA - good, young, lovely arugula, washed, rinsed gently - don't manhandle-it's sensitive
lemon, use one or two quarters
kosher sale (SALT)
olive oil
good chunk of parmigiano reggiano
optional: grilled portobello mushrooms or any leftover grilled veggies (any chance?)
Slice arugula into large slivers and place in large, Italian salad bowl. If there is no Italian salad bowl available, stop what you're doing RIGHT NOW. Go heat up some canned corn instead.
(don't proceed until your dinner party is looking at you, seated at the table, forks up, with insane, hungry eyes; otherwise your salad will be limp, nasty anti-Italian weed matter)
give a good, solid squeeze of lemon all over arugula-no seeds!
drizzle a good drizzle of olive oil (let's say 1/4 lemon, 3/4 olive oil)
throw and sweep a good helping of kosher salt.
Grate or peel a healthy chunk of parm on top and gently (arugula is sensitive!) toss salad (think of the arugula like Italian baby goslings- gentle!! do not hurry!) Taste. Make yummy, Italian sounds.
accompany with any bellisima leftovers like: grilled mushrooms, grilled chicken, grilled vegetables...anything really. Best is as is, however.
Buon appetito!!
(This is, take note, the authentic, Umbrian way to make a salad...make it and weep - not in the salad bowl please.) Your salad will succeed only if you become a totally sensual, live-in-the-moment Italian!
ARUGULA - good, young, lovely arugula, washed, rinsed gently - don't manhandle-it's sensitive
lemon, use one or two quarters
kosher sale (SALT)
olive oil
good chunk of parmigiano reggiano
optional: grilled portobello mushrooms or any leftover grilled veggies (any chance?)
Slice arugula into large slivers and place in large, Italian salad bowl. If there is no Italian salad bowl available, stop what you're doing RIGHT NOW. Go heat up some canned corn instead.
(don't proceed until your dinner party is looking at you, seated at the table, forks up, with insane, hungry eyes; otherwise your salad will be limp, nasty anti-Italian weed matter)
give a good, solid squeeze of lemon all over arugula-no seeds!
drizzle a good drizzle of olive oil (let's say 1/4 lemon, 3/4 olive oil)
throw and sweep a good helping of kosher salt.
Grate or peel a healthy chunk of parm on top and gently (arugula is sensitive!) toss salad (think of the arugula like Italian baby goslings- gentle!! do not hurry!) Taste. Make yummy, Italian sounds.
accompany with any bellisima leftovers like: grilled mushrooms, grilled chicken, grilled vegetables...anything really. Best is as is, however.
Buon appetito!!
ok PEAS please!
You know you crave them..those little green orbs of happiness and joy. So here's a simple recipe that will knock your English, pea-lovin socks off.
Ingredients:
o frozen peas (yes, they can be absolutely delicious..petite peas are best but any will do)
o chunk of butter (about 2 tbsp or if you're on a diet, get off the diet)
o 1/2 yellow onion, sliced
o olive oil
o sprigs of mint (again, go to your weird neighbor's garden and pick away late at night-just DO NOT mistake mint for his home-grown who-knows-what or you may find yourself face-down, inhaling lint off your friend's flea dust and dna-saturated couch instead of slurping up delicious, buttery English peas....just sayin)
in a large saucepan, bring to boil some water, sliced onion, your big sprig of mint, the chunk of butter, and a huge splosh of olive oil. When it comes to boil, throw in your peas, a big sweep of salt and bring to boil again, then lower the heat and simmer for about 5 - 10 minutes. Take out mint.
(some people like their peas more mushy than others...all a matter of taste. This chef prefers her peas more hard than soft)
You can keep the onion in or take it out for a nice cup of tea later. With a slotted spoon, take out peas and present them in a fancy porcelain bowl -- Cheers!!
NOTE: leftover peas are excellent in pasta or curry or salad or ramen noodles or stinky cheese pasta.
Ingredients:
o frozen peas (yes, they can be absolutely delicious..petite peas are best but any will do)
o chunk of butter (about 2 tbsp or if you're on a diet, get off the diet)
o 1/2 yellow onion, sliced
o olive oil
o sprigs of mint (again, go to your weird neighbor's garden and pick away late at night-just DO NOT mistake mint for his home-grown who-knows-what or you may find yourself face-down, inhaling lint off your friend's flea dust and dna-saturated couch instead of slurping up delicious, buttery English peas....just sayin)
in a large saucepan, bring to boil some water, sliced onion, your big sprig of mint, the chunk of butter, and a huge splosh of olive oil. When it comes to boil, throw in your peas, a big sweep of salt and bring to boil again, then lower the heat and simmer for about 5 - 10 minutes. Take out mint.
(some people like their peas more mushy than others...all a matter of taste. This chef prefers her peas more hard than soft)
You can keep the onion in or take it out for a nice cup of tea later. With a slotted spoon, take out peas and present them in a fancy porcelain bowl -- Cheers!!
NOTE: leftover peas are excellent in pasta or curry or salad or ramen noodles or stinky cheese pasta.
Hurry Curry!!
NOTE: you'd better get a handle on your Indian accent before attempting this, seriously - watch a little Slumdog Millionaire first (also, the curry will be way too sweet if you watch Bollywood). If it's teetering on the Scottish or East Providence lilt, your dish will be sadly confused. Get it right, man.
Recipe donated by friend, Megan; a devout baconetarian who occasionally throws caution to the wind and devours an occasional (de)feathered fowl...word on the street is, though, she lip synched thru this recipe! Vicious rumors spread after her dinner guests, annoyed by her perfect-Indian-accent fart and knock knock jokes, realized Megan's husband had been in the kitchen the entire time she was cooking!! (highly suspicious) Turns out, her husband did spend his early childhood in India, cleaning out hookahs for the local pig farmers. That explains Megan's choice in jokes and why she kept flinging peas at everyone. The curry is good despite this stupid story.
WICKED EASY CHICKEN CURRY-make sure you got the rice figured out first (see below)
1 1/2 TBSP (tablespoon) vegetable oil
1 pound chicken cut in cubes
1 medium onion chopped up - save a kleenex, wear goggles
1/4 tsp (teaspoon) salt
2 tsp curry powder
1 can unsweetened coconut milk (look in the international section in grocery store)
1 cup canned diced tomatoes
2 TBSP tomato paste (if you can find a tube of this stuff, you won't waste a whole can)
3 cups packed fresh baby spinach (your moms would be proud)
In large saucepan, saute the onion in the oil on med low until wilted and translucent. Add chicken and cook a minute. Throw in the next 5 ingredients (your Indian accent is already getting better - say "ingredients" again), stirring all the time. Bring to a gentle boil then turn heat way down - should be done pretty quickly-maybe 10 minutes. Take off heat. Have some more Chai tea.
2 minutes before you're ready to serve, turn up heat, throw in spinach and cook until bright green and just wilted. TASTY.
Tastes great with RICE:
(NOTE: you can start your rice BEFORE or at the same time as the curry - when 20 minutes is up, turn off heat, lay a clean dishtowel over pot, replace lid and it'll stay steamy and hot for a long time; don't fluff up until you're ready to serve.)
Easy rice even you can't mess up:
1 part rice - I like Jasmine only because it smells like popcorn when it's cooking.
2 parts water
So, for a small group, use 1 cup rice and 2 cups water, get it?
In a small saucepan with a tight fitting lid, pour in water and bring to boil
add rice and bring to boil, stir once, put lid on top, turn down heat to very low& cook for exactly 20 minutes.
Be sure to yell at everyone in the room (in your Indian accent so they know you mean business): "I'm making the...how do you say...RICE unt no von ees to TOUCH EET or I'll EET your UGLY toes for veenershnitzle gutton blagen!" because if anyone lifts the lid to your rice to see what delicious thing lies within, it will be ruined forever. sorry about the Indian/German accent, it comes out when I'm excited about making rice.
Recipe donated by friend, Megan; a devout baconetarian who occasionally throws caution to the wind and devours an occasional (de)feathered fowl...word on the street is, though, she lip synched thru this recipe! Vicious rumors spread after her dinner guests, annoyed by her perfect-Indian-accent fart and knock knock jokes, realized Megan's husband had been in the kitchen the entire time she was cooking!! (highly suspicious) Turns out, her husband did spend his early childhood in India, cleaning out hookahs for the local pig farmers. That explains Megan's choice in jokes and why she kept flinging peas at everyone. The curry is good despite this stupid story.
WICKED EASY CHICKEN CURRY-make sure you got the rice figured out first (see below)
1 1/2 TBSP (tablespoon) vegetable oil
1 pound chicken cut in cubes
1 medium onion chopped up - save a kleenex, wear goggles
1/4 tsp (teaspoon) salt
2 tsp curry powder
1 can unsweetened coconut milk (look in the international section in grocery store)
1 cup canned diced tomatoes
2 TBSP tomato paste (if you can find a tube of this stuff, you won't waste a whole can)
3 cups packed fresh baby spinach (your moms would be proud)
In large saucepan, saute the onion in the oil on med low until wilted and translucent. Add chicken and cook a minute. Throw in the next 5 ingredients (your Indian accent is already getting better - say "ingredients" again), stirring all the time. Bring to a gentle boil then turn heat way down - should be done pretty quickly-maybe 10 minutes. Take off heat. Have some more Chai tea.
2 minutes before you're ready to serve, turn up heat, throw in spinach and cook until bright green and just wilted. TASTY.
Tastes great with RICE:
(NOTE: you can start your rice BEFORE or at the same time as the curry - when 20 minutes is up, turn off heat, lay a clean dishtowel over pot, replace lid and it'll stay steamy and hot for a long time; don't fluff up until you're ready to serve.)
Easy rice even you can't mess up:
1 part rice - I like Jasmine only because it smells like popcorn when it's cooking.
2 parts water
So, for a small group, use 1 cup rice and 2 cups water, get it?
In a small saucepan with a tight fitting lid, pour in water and bring to boil
add rice and bring to boil, stir once, put lid on top, turn down heat to very low& cook for exactly 20 minutes.
Be sure to yell at everyone in the room (in your Indian accent so they know you mean business): "I'm making the...how do you say...RICE unt no von ees to TOUCH EET or I'll EET your UGLY toes for veenershnitzle gutton blagen!" because if anyone lifts the lid to your rice to see what delicious thing lies within, it will be ruined forever. sorry about the Indian/German accent, it comes out when I'm excited about making rice.
Enchiladasagne
here is a recipe from my amiga, Bredt, who swears if you can say Enchiladasagne really fast while dancing La Bamba backwards and sucking on a wedge of lime you'll be transported to Mexico without even realizing it! (this sounds more like Bredt's been messing around with her agave plants again.) Anyway, even though I've never actually tasted the Enchi....Ensichid...chiligag.... whatever, I know Bredt can cook and her kids have given this the famous guacamole thumbs up!
(And by the looks of it, you could probably dress it up with some leftover chicken or roasted corn if you wanted to be super frisky. Arrrrriba!)
serves 4
1 package corn tortillas (you will not use all)
1 can refried beans*
2 jars salsa, or canned chopped tomatoes (available w/green chiles)
Cheddar cheese, grated
Use a round casserole or small dutch oven roughly the size of the
tortillas; don’t worry if there’s a little space all around.
Preheat oven to 350 degrees.
Pour a little salsa into the bottom of the casserole dish, just to make a
thin layer.
Spread a corn tortilla (this is easiest if they are frozen) with refried
beans. I think 1 can will make 4 or 5 bean layers. Place tortilla on top
of salsa layer.
Put another corn tortilla on top and cover with a layer of salsa, thicker
than the bottom layer. Sprinkle with a light layer of cheese.
Spread another tortilla with refried beans, and place on top of salsa/
cheese layer.
Repeat, alternating layers of refried beans with salsa/cheese layers.
Top layer should be salsa; use it all up. It will get soaked up by the
tortillas, which will become soft, almost like cornbread.
Sprinkle all over with cheese.
Cover with tin foil or pot lid and bake at 350 about one hour. Take the
top off for the last 15 minutes.
Ok to let sit for a few minutes before serving. (remember what I've said about that: oozy, melted cheese = possibility of incinerating your innards! go shake your maracas a bit then come back.)
Use different flavors of refried beans and/or salsa, as spicy or mild as you like.
When you get tired of it plain, add shredded chicken, frozen corn,
whatever you like. (oooh Look, Bredt had the same idea as I did! Andale!)
*I have made this using a can of black beans, drained, instead of
refried beans. I just spoon the beans on top of the tortilla.
(And by the looks of it, you could probably dress it up with some leftover chicken or roasted corn if you wanted to be super frisky. Arrrrriba!)
serves 4
1 package corn tortillas (you will not use all)
1 can refried beans*
2 jars salsa, or canned chopped tomatoes (available w/green chiles)
Cheddar cheese, grated
Use a round casserole or small dutch oven roughly the size of the
tortillas; don’t worry if there’s a little space all around.
Preheat oven to 350 degrees.
Pour a little salsa into the bottom of the casserole dish, just to make a
thin layer.
Spread a corn tortilla (this is easiest if they are frozen) with refried
beans. I think 1 can will make 4 or 5 bean layers. Place tortilla on top
of salsa layer.
Put another corn tortilla on top and cover with a layer of salsa, thicker
than the bottom layer. Sprinkle with a light layer of cheese.
Spread another tortilla with refried beans, and place on top of salsa/
cheese layer.
Repeat, alternating layers of refried beans with salsa/cheese layers.
Top layer should be salsa; use it all up. It will get soaked up by the
tortillas, which will become soft, almost like cornbread.
Sprinkle all over with cheese.
Cover with tin foil or pot lid and bake at 350 about one hour. Take the
top off for the last 15 minutes.
Ok to let sit for a few minutes before serving. (remember what I've said about that: oozy, melted cheese = possibility of incinerating your innards! go shake your maracas a bit then come back.)
Use different flavors of refried beans and/or salsa, as spicy or mild as you like.
When you get tired of it plain, add shredded chicken, frozen corn,
whatever you like. (oooh Look, Bredt had the same idea as I did! Andale!)
*I have made this using a can of black beans, drained, instead of
refried beans. I just spoon the beans on top of the tortilla.
Authentic, Imitation, Italian Focaccia
an old friend who is a gourmet cook showed me how to whip this up for her kids and I thought, man, if she can use store-bought dough with a cartoon character on it, then it must be ok. You can add all sorts of junk to it before baking: leftover shredded chicken, lumps of pesto, mushrooms, anchovies, turkey gizzard..but it's pretty darned good as is.
INGREDIENTS: pillsbury pizza dough - thin style if possible (do not attempt homemade dough if you're already starving; trust me on this)
olive oil
dried rosemary
garlic 3 or 4 cloves (or more if you're like me)
goat cheese, crumbled (about a cup)
kosher salt
baking pan with rim
NOTE: be prepared - you may not even get a sliver of this since it smells so amazing when it's baking.
preheat oven to 425
coat the baking pan using your fingers with some olive oil
take out the dough and try and get it in the pan as thinly as you can without ripping it - if it rips just do a rough patch job. Should fill most of the pan.
drizzle olive oil all over dough and spread around with fingers so it's quite glossy on top..like maybe
2-3 TBSP worth. sprinkle some kosher salt on - not too much, maybe 1/2 tsp.
smash your garlic/ lightly chop it, then pretend you're sneezing garlic alllll over the dough in a crazy haphazard fashion - do not place garlic on focaccia in any gridlike formation otherwise it'll totally suck and taste like a sour, nasty shoe. It's all about the sweep.
Next crumble about a TBSP of rosemary in your greasy, nasty hands and throw that around& over your shoulder like you've been doing this for years. Do the same with the goat cheese. Smear the remains all over your boyfriend's face and yell, gesturing furiously with your hands: "FOCACCIAFORMAGGIOPARMESANIPREGOABUNDANZA!!!!"
He'll glow with pride and happiness that you've finally brought some damned culture into the house (and his skin will be soft as silk once you pick the rosemary out of his beard). note: this pretend chef realizes this could be considered sexist; please excuse the implication that men don't make focaccia...they do. I just liked the beard thing.
Now Throw that baby in the oven and watch it like a hawk..it will be done/golden on the edges less than 10 minutes probably - it's always different. You can slice into pieces like a pizza or put the whole focaccia under your bathrobe and wolf it down in the closet in the dark before anyone can find it.
INGREDIENTS: pillsbury pizza dough - thin style if possible (do not attempt homemade dough if you're already starving; trust me on this)
olive oil
dried rosemary
garlic 3 or 4 cloves (or more if you're like me)
goat cheese, crumbled (about a cup)
kosher salt
baking pan with rim
NOTE: be prepared - you may not even get a sliver of this since it smells so amazing when it's baking.
preheat oven to 425
coat the baking pan using your fingers with some olive oil
take out the dough and try and get it in the pan as thinly as you can without ripping it - if it rips just do a rough patch job. Should fill most of the pan.
drizzle olive oil all over dough and spread around with fingers so it's quite glossy on top..like maybe
2-3 TBSP worth. sprinkle some kosher salt on - not too much, maybe 1/2 tsp.
smash your garlic/ lightly chop it, then pretend you're sneezing garlic alllll over the dough in a crazy haphazard fashion - do not place garlic on focaccia in any gridlike formation otherwise it'll totally suck and taste like a sour, nasty shoe. It's all about the sweep.
Next crumble about a TBSP of rosemary in your greasy, nasty hands and throw that around& over your shoulder like you've been doing this for years. Do the same with the goat cheese. Smear the remains all over your boyfriend's face and yell, gesturing furiously with your hands: "FOCACCIAFORMAGGIOPARMESANIPREGOABUNDANZA!!!!"
He'll glow with pride and happiness that you've finally brought some damned culture into the house (and his skin will be soft as silk once you pick the rosemary out of his beard). note: this pretend chef realizes this could be considered sexist; please excuse the implication that men don't make focaccia...they do. I just liked the beard thing.
Now Throw that baby in the oven and watch it like a hawk..it will be done/golden on the edges less than 10 minutes probably - it's always different. You can slice into pieces like a pizza or put the whole focaccia under your bathrobe and wolf it down in the closet in the dark before anyone can find it.
TOMATO SOUP QUICK!!
Ok, everyone craves it at times..here's a great, simple recipe.
Ingredients: 2 big cans of Muir Glen or other good quality crushed tomatoes
lots of garlic - I use about 5 or 6 cloves
basil (no stems) -squeeze into a bunch and slice thinly
1-2 cups of vegetable broth
balsamic vinegar
greek yogurt - a dollop
OPTIONAL and SO good with your soup: toasts with cheddar cheese:
loaf of french bread or any bread, sliced into a "hearty" slice
sliced cheddar cheese
In a soup pot, throw in a couple dashes of olive oil and heat very gently at med. low.
Smash then remove peel from garlic, throw it in the oil. DO NOT BROWN GARLIC: just gently cook until softened - about 4/5 minutes.
Pour in the vegetable broth: this is a taste issue - I like to use a lot less broth than tomatoes like 20% broth to 80% tomatoes...see even artists can do math.
turn up the heat a bit and bring to a gentle boil. (PREHEAT broiler now if you're doing toasts)
pour cans of tomatoes in broth, add some salt, and bring to boil.
Don't cook the tomatoes - just bring just to boil and take off heat. NOTE: Let cool a tad so you don't have to go to the burn hospital if your soup sploshes on your body parts and seers you to smithereens.
Place slices of cheese on the slices of bread on a cookie sheet and broil - not too close, like the second to top rack.
Blend soup - I like it a little chunky - your choice. Gently blend in the yogurt for a second or two. Carefully return pureed soup to pot - don't dump it in quickly - otherwise it'll look like Freddie came a-calling.
Take toasts out when they're a touch burnt around edges..yum. At this point you'll probably need to open the windows and reassure your neighbors when they run into your house with buckets of water. (Invite them to soup.)
stir in a couple of good sploshes of balsamic vinegar and your slivers of basil - make sure you taste it before you serve with your cheddar toasts. ENJOY!!
Ingredients: 2 big cans of Muir Glen or other good quality crushed tomatoes
lots of garlic - I use about 5 or 6 cloves
basil (no stems) -squeeze into a bunch and slice thinly
1-2 cups of vegetable broth
balsamic vinegar
greek yogurt - a dollop
OPTIONAL and SO good with your soup: toasts with cheddar cheese:
loaf of french bread or any bread, sliced into a "hearty" slice
sliced cheddar cheese
In a soup pot, throw in a couple dashes of olive oil and heat very gently at med. low.
Smash then remove peel from garlic, throw it in the oil. DO NOT BROWN GARLIC: just gently cook until softened - about 4/5 minutes.
Pour in the vegetable broth: this is a taste issue - I like to use a lot less broth than tomatoes like 20% broth to 80% tomatoes...see even artists can do math.
turn up the heat a bit and bring to a gentle boil. (PREHEAT broiler now if you're doing toasts)
pour cans of tomatoes in broth, add some salt, and bring to boil.
Don't cook the tomatoes - just bring just to boil and take off heat. NOTE: Let cool a tad so you don't have to go to the burn hospital if your soup sploshes on your body parts and seers you to smithereens.
Place slices of cheese on the slices of bread on a cookie sheet and broil - not too close, like the second to top rack.
Blend soup - I like it a little chunky - your choice. Gently blend in the yogurt for a second or two. Carefully return pureed soup to pot - don't dump it in quickly - otherwise it'll look like Freddie came a-calling.
Take toasts out when they're a touch burnt around edges..yum. At this point you'll probably need to open the windows and reassure your neighbors when they run into your house with buckets of water. (Invite them to soup.)
stir in a couple of good sploshes of balsamic vinegar and your slivers of basil - make sure you taste it before you serve with your cheddar toasts. ENJOY!!
Apple Raspberry Crumble!!
MOM-pretending-to-be-Martha-Stewart'S Apple Raspberry Crumble yum yum (one of Julia's fav's)
This has been made a million times and each time is great, no matter what happens, in general, a mixture of fruit, butter and sugar NEVER fails. And you can add more apples/add more berries....it'll be great. Best served with a dollop of vanilla ice cream:
Ingredients:
3 or 4 green apples (Granny Smith)
1 10-oz. container of frozen raspberries (or one pint fresh) - let defrost now in a collander
juice of one lemon - no seeds!
1 cup of flour
1/2 cup sugar
1/2 cup (one stick) of unsalted butter-keep cold until the last second!!
1/4 grated nutmeg - or cinnamon if you don't have nutmeg
PREHEAT OVEN to 375
1) peel and core apples and slice into 8-10 each and arrange in a buttered (or sprayed), shallow ceramic or glass dish...let your inner Martha Stewart come out and make your design fabulous! Sprinkle lemon juice all over.
2) take your fresh or well-drained raspberries and sprinkle on top of apples.
3) Mix flour and sugar in a separate bowl. Chop up cold butter into pieces, throw into flour mixture, and with your nicely cleaned/dried hands, squeeze and pinch butter into flour, flipping and squeezing and mixing around until your mixture looks like coarse bread crumbs. Add in nutmeg. Cover fruit mixture with this floury mixture and
BAKE for about 25 minutes or until you see it bubbling it looks golden on top.
NOTE: Do not get anxious and dip into this bubbling molten lava of goodness until it cools - at least 20 minutes - so go eat your tortellini soup and come back.
This has been made a million times and each time is great, no matter what happens, in general, a mixture of fruit, butter and sugar NEVER fails. And you can add more apples/add more berries....it'll be great. Best served with a dollop of vanilla ice cream:
Ingredients:
3 or 4 green apples (Granny Smith)
1 10-oz. container of frozen raspberries (or one pint fresh) - let defrost now in a collander
juice of one lemon - no seeds!
1 cup of flour
1/2 cup sugar
1/2 cup (one stick) of unsalted butter-keep cold until the last second!!
1/4 grated nutmeg - or cinnamon if you don't have nutmeg
PREHEAT OVEN to 375
1) peel and core apples and slice into 8-10 each and arrange in a buttered (or sprayed), shallow ceramic or glass dish...let your inner Martha Stewart come out and make your design fabulous! Sprinkle lemon juice all over.
2) take your fresh or well-drained raspberries and sprinkle on top of apples.
3) Mix flour and sugar in a separate bowl. Chop up cold butter into pieces, throw into flour mixture, and with your nicely cleaned/dried hands, squeeze and pinch butter into flour, flipping and squeezing and mixing around until your mixture looks like coarse bread crumbs. Add in nutmeg. Cover fruit mixture with this floury mixture and
BAKE for about 25 minutes or until you see it bubbling it looks golden on top.
NOTE: Do not get anxious and dip into this bubbling molten lava of goodness until it cools - at least 20 minutes - so go eat your tortellini soup and come back.
Dad's Fabulous SOUP
DAD's FABULOUS and EASY tortellini soup
So when you're at the store and see that package of dried tortellini and think, dagnabbit, another night of pasta and sauce in front of the tv! This recipe will shake up your world and generate good, warm and fuzzy thoughts throughout your week!! Why, you'll probably be making batches of the stuff for the whole neighborhood by the end of the week! We recommend sliced, fresh basil - tip toe on over to that weird guy's garden on the corner, and grab a few stems tonight - he'll never know. Just send him a Christmas card next year. Note: make sure it's BASIL and not the poisonous boil-inducing stinging nettle plant which looks almost identical to basil...
This is a good, quick dinner item that my dad invented while living on his own as a rent-a-doc:
E A S Y (as long as you're not covered in cold compresses at the hospital because you picked a plant that was definitely NOT basil):
TORTELLINI SOUP SERVES 4-6
1 T butter
4 cloves garlic—minced
2 14 ½ oz. cans chicken broth
1 14 ½ oz. can stewed or chopped tomato
1 9 oz. pkg. of cheese tortellini
½ pkg. frozen or fresh spinach, stemmed
6-leaves fresh basil or 1 tsp. dried
Grated parmesan cheese
Melt butter and sauté garlic 2 min.
Stir in chicken broth and pasta and bring to boil.
Reduce heat.
Add ¼ c. parmesan cheese.
Simmer until pasta is done ~5 min.
Stir in tomatoes, basil, and spinach.
Simmer 2 minutes and serve.
Pass more parmesan cheese.
So when you're at the store and see that package of dried tortellini and think, dagnabbit, another night of pasta and sauce in front of the tv! This recipe will shake up your world and generate good, warm and fuzzy thoughts throughout your week!! Why, you'll probably be making batches of the stuff for the whole neighborhood by the end of the week! We recommend sliced, fresh basil - tip toe on over to that weird guy's garden on the corner, and grab a few stems tonight - he'll never know. Just send him a Christmas card next year. Note: make sure it's BASIL and not the poisonous boil-inducing stinging nettle plant which looks almost identical to basil...
This is a good, quick dinner item that my dad invented while living on his own as a rent-a-doc:
E A S Y (as long as you're not covered in cold compresses at the hospital because you picked a plant that was definitely NOT basil):
TORTELLINI SOUP SERVES 4-6
1 T butter
4 cloves garlic—minced
2 14 ½ oz. cans chicken broth
1 14 ½ oz. can stewed or chopped tomato
1 9 oz. pkg. of cheese tortellini
½ pkg. frozen or fresh spinach, stemmed
6-leaves fresh basil or 1 tsp. dried
Grated parmesan cheese
Melt butter and sauté garlic 2 min.
Stir in chicken broth and pasta and bring to boil.
Reduce heat.
Add ¼ c. parmesan cheese.
Simmer until pasta is done ~5 min.
Stir in tomatoes, basil, and spinach.
Simmer 2 minutes and serve.
Pass more parmesan cheese.
FA-Hee-Taz for To-morraz
Ok, this takes a little foresight..so after you get out of work, go to the grocery store and buy some
o FLANK STEAK, AVOCADO
Also buy, unless you can dig it up at home:
o Garlic
o soy sauce
o ginger
o dijon mustard
o lime juice - they now sell this bottled if you can afford it
o olive oil
o cayenne pepper (optional if you like spicy)
NOTE: you can get the additional ingredients tomorrow - put it off, relax.
NOTE #2: for fish-eaters: there is no way you'll be able to grill up a sad, limp fish next to a steak without getting insulted and dissed so just forget about it this time.
Go home, but before you put your feet up while your ramen noodles are simmering, DO THIS: combine in a big ziplock bag:
some black pepper
a few smashes of garlic (no skins) - like 6
a couple of tablespoons each of soy sauce and grated ginger (no need to peel it if you're grating it)
2 teaspoons or so of Dijon Mustard (dash of cayenne if you're into that nasty stuff)
1/2 cup olive oil
Mush the bag around and plop the steak in there; get the air out and press and gently pound a bit of the marinade into the steak. THAT'S IT, now put the bag in the fridge for 24 hours and attend to your now overcooked and congealed ramen noodles. You are now in the club of having an idea of what's for dinner tomorrow!! CONGRATULATIONS!!
NOTE: avocados are only good if they're ripe - if yours aren't quite there (you can't press your finger into one), place in a paper bag close up and hopefully by tomorrow night they'll be good to go.
Dinner for tomorrow: FA-HEE-TAZ
before breakfast, give that bag in the fridge a little shake and flip.
Our version of fajitas involves anything edible wrapped in a tortilla. But these are actually really good and you've accomplished the first most important step: marinating the steak!
INGREDIENTS (all optional - fajitas will still be amazing if you have nothing but steak and salsa):
tortillas - wrap some tin foil around a bunch and warm them in a very low (200) oven
chopped tomatoes
grated cheddar cheese
sour cream or plain greek yogurt
refried beans or pinto beans, heated
sliced romain lettuce-best in thin strips
grated carrots
sliced ripe avocado
any sort of salsa
wedges of lime
chopped onion
Ok, here's when you delegate chopping veggies and putting the ingredients in separate bowls. If all your bowls are in the sink and caked with last week's ice cream and burnt mac and cheese, then just chop up the veggies and serve from the counter - call it A.L.M.O.C. (assembly line meal on counter).
You are now to PREHEAT the grill:
Scrape off any giblets, melted plastic, tennis ball fur, mouse droppings, etc.
Preheat to HIGH or at least med High for a few minutes-depending on what you just scraped off.
Spray the grill well.
take out your lovely marinated steak, let the marinade drain off it, make sure the grill is REALLY hot, make a grand announcement that THE MEAT IS NOW GOING ON! and throw that baby on the grill.
I'm a top-on kind of griller but you have to find your way on this. If the meat flames on then blow it out. (Do not, I repeat, do not spew any sort of alcohol onto the grill - you will lose your face and then you will never be able to enjoy fajitas other than thru a straw, attatched to your stomach...so don't.).
About 3 or 4 minutes on one side - FLIP and 3 minutes on the other. Try not to move the steak around, leave it in one place
(use the FINGER TEST approach to determining if it's done) NOTE: if you keep taking little bites out to see if it's done you will:
risk seering your gizzard, lose your friends forever, drain all the goodness that you worked so hard to achieve. If it ends up too raw, as long as it's seared on the outside, you probably won't die of mad cow disease.
Take the steak off the grill - turn off the grill - put steak on a plate and LET IT SIT FOR 5 MINUTES! you can do this! Otherwise you will serve a dried up old piece of shoe leather instead of a deliciously marinated steak...#1 reason why people go vegetarian.
AFTER 5 minutes, take a sharp knife and slice thin slices - of steak, not fingers - against the grain of the meat - remember they have to be placed in a tortilla and feed your starving friends, so thinly slice and make sure you don't lose any of the juice. place plate of steak alongside other ingredients and get to work! (Make sure you clean out those dishes in the sink afterwards so you don't have to do another A.L.M. tomorrow.) Fa heeeeeeee TA! Serve with corn on cob and watermelon juice with a sprig of mint - yum.
o FLANK STEAK, AVOCADO
Also buy, unless you can dig it up at home:
o Garlic
o soy sauce
o ginger
o dijon mustard
o lime juice - they now sell this bottled if you can afford it
o olive oil
o cayenne pepper (optional if you like spicy)
NOTE: you can get the additional ingredients tomorrow - put it off, relax.
NOTE #2: for fish-eaters: there is no way you'll be able to grill up a sad, limp fish next to a steak without getting insulted and dissed so just forget about it this time.
Go home, but before you put your feet up while your ramen noodles are simmering, DO THIS: combine in a big ziplock bag:
some black pepper
a few smashes of garlic (no skins) - like 6
a couple of tablespoons each of soy sauce and grated ginger (no need to peel it if you're grating it)
2 teaspoons or so of Dijon Mustard (dash of cayenne if you're into that nasty stuff)
1/2 cup olive oil
Mush the bag around and plop the steak in there; get the air out and press and gently pound a bit of the marinade into the steak. THAT'S IT, now put the bag in the fridge for 24 hours and attend to your now overcooked and congealed ramen noodles. You are now in the club of having an idea of what's for dinner tomorrow!! CONGRATULATIONS!!
NOTE: avocados are only good if they're ripe - if yours aren't quite there (you can't press your finger into one), place in a paper bag close up and hopefully by tomorrow night they'll be good to go.
Dinner for tomorrow: FA-HEE-TAZ
before breakfast, give that bag in the fridge a little shake and flip.
Our version of fajitas involves anything edible wrapped in a tortilla. But these are actually really good and you've accomplished the first most important step: marinating the steak!
INGREDIENTS (all optional - fajitas will still be amazing if you have nothing but steak and salsa):
tortillas - wrap some tin foil around a bunch and warm them in a very low (200) oven
chopped tomatoes
grated cheddar cheese
sour cream or plain greek yogurt
refried beans or pinto beans, heated
sliced romain lettuce-best in thin strips
grated carrots
sliced ripe avocado
any sort of salsa
wedges of lime
chopped onion
Ok, here's when you delegate chopping veggies and putting the ingredients in separate bowls. If all your bowls are in the sink and caked with last week's ice cream and burnt mac and cheese, then just chop up the veggies and serve from the counter - call it A.L.M.O.C. (assembly line meal on counter).
You are now to PREHEAT the grill:
Scrape off any giblets, melted plastic, tennis ball fur, mouse droppings, etc.
Preheat to HIGH or at least med High for a few minutes-depending on what you just scraped off.
Spray the grill well.
take out your lovely marinated steak, let the marinade drain off it, make sure the grill is REALLY hot, make a grand announcement that THE MEAT IS NOW GOING ON! and throw that baby on the grill.
I'm a top-on kind of griller but you have to find your way on this. If the meat flames on then blow it out. (Do not, I repeat, do not spew any sort of alcohol onto the grill - you will lose your face and then you will never be able to enjoy fajitas other than thru a straw, attatched to your stomach...so don't.).
About 3 or 4 minutes on one side - FLIP and 3 minutes on the other. Try not to move the steak around, leave it in one place
(use the FINGER TEST approach to determining if it's done) NOTE: if you keep taking little bites out to see if it's done you will:
risk seering your gizzard, lose your friends forever, drain all the goodness that you worked so hard to achieve. If it ends up too raw, as long as it's seared on the outside, you probably won't die of mad cow disease.
Take the steak off the grill - turn off the grill - put steak on a plate and LET IT SIT FOR 5 MINUTES! you can do this! Otherwise you will serve a dried up old piece of shoe leather instead of a deliciously marinated steak...#1 reason why people go vegetarian.
AFTER 5 minutes, take a sharp knife and slice thin slices - of steak, not fingers - against the grain of the meat - remember they have to be placed in a tortilla and feed your starving friends, so thinly slice and make sure you don't lose any of the juice. place plate of steak alongside other ingredients and get to work! (Make sure you clean out those dishes in the sink afterwards so you don't have to do another A.L.M. tomorrow.) Fa heeeeeeee TA! Serve with corn on cob and watermelon juice with a sprig of mint - yum.
BREAKFAST TIME
this is a fun recipe that is so delicious and healthy, your body will sing with happiness. You can even do it the night before, just cover with plastic wrap, put them in the fridge with a big nasty sign that says: DO NOT EAT-poisonous (so as to keep away L.N.S. - late night snackers)
Just remember in the morning that you wrote the warning and you do not have to call the poison control hotline.
It's a "free-for-all" sort of thing but try and use my recommended ingredients and not the "unrecommended" ingredients if you can help it.
Recommended ingredients:
Vanilla yogurt
fresh berries
granola
shredded coconut
seeds or nuts
sliced banana
cinnamon
granola
drizzle of honey
twig of fresh mint for garnish ooh la la
Unrecommended ingredients:
leftover cherry pie
chocolate chips
milky way bars
bubble gum
bacon bits
m&m's
cake batter
fried dough
Take a big goblet or wine glass and layer ingredients. For instance: spoon of yogurt, sprinkle of cinnamon, couple of nuts, few blueberries, slice or 2 of banana, spoon of yogurt, etc. End with a dollop of yogurt and a smattering of granola or a big strawberry in the middle. Be creative.
Just remember in the morning that you wrote the warning and you do not have to call the poison control hotline.
It's a "free-for-all" sort of thing but try and use my recommended ingredients and not the "unrecommended" ingredients if you can help it.
Recommended ingredients:
Vanilla yogurt
fresh berries
granola
shredded coconut
seeds or nuts
sliced banana
cinnamon
granola
drizzle of honey
twig of fresh mint for garnish ooh la la
Unrecommended ingredients:
leftover cherry pie
chocolate chips
milky way bars
bubble gum
bacon bits
m&m's
cake batter
fried dough
Take a big goblet or wine glass and layer ingredients. For instance: spoon of yogurt, sprinkle of cinnamon, couple of nuts, few blueberries, slice or 2 of banana, spoon of yogurt, etc. End with a dollop of yogurt and a smattering of granola or a big strawberry in the middle. Be creative.
SOUP TIME
Anne's Delicious and easy Chicken or Fish Coconut Soup
Ingredients: chicken breast - one or two - skinless/boneless, cut into small, bite-sized pieces (or a piece of firm fish like COD - no need to cut up)
chicken stock 2 cups roundabout
canned coconut milk - found in Thai section in grocery store - one can or more
ginger, peeled
cilantro - a bunch
one lime
cut lime into wedges and separate 8 stems of cilantro. Chop up a lot of cilantro leaves. Put these aside for now.
In small soup pot combine coconut milk with about the same amount of chicken broth (I like it heavy on the coconut milk, myself). Take some cilantro stems and gently smash them once and pop em in the pot.
Cut a few hunks of ginger and put em in the pot. Peel a sliver of lime peel and toss it into the pot.
bring this to a boil on stove and when it looks like it's going explode, turn heat down a bit and gently simmer (bubbling but not aggressive bubbling) for about 5 - 10 minutes.
take out cilantro stems and throw in a handful of rice and some salt. Simmer for about 10 minutes. Add Chicken pieces. (if using fish, wait a bit since the fish will take only 5 minutes to cook - tops) Simmer this until chicken is done - like 10 minutes.
Take out ginger and ladle into bowls. Check if it needs salt.
Top each bowl with a good sprinkling of lime juice and chopped cilantro leaves. YUM.
Ingredients: chicken breast - one or two - skinless/boneless, cut into small, bite-sized pieces (or a piece of firm fish like COD - no need to cut up)
chicken stock 2 cups roundabout
canned coconut milk - found in Thai section in grocery store - one can or more
ginger, peeled
cilantro - a bunch
one lime
cut lime into wedges and separate 8 stems of cilantro. Chop up a lot of cilantro leaves. Put these aside for now.
In small soup pot combine coconut milk with about the same amount of chicken broth (I like it heavy on the coconut milk, myself). Take some cilantro stems and gently smash them once and pop em in the pot.
Cut a few hunks of ginger and put em in the pot. Peel a sliver of lime peel and toss it into the pot.
bring this to a boil on stove and when it looks like it's going explode, turn heat down a bit and gently simmer (bubbling but not aggressive bubbling) for about 5 - 10 minutes.
take out cilantro stems and throw in a handful of rice and some salt. Simmer for about 10 minutes. Add Chicken pieces. (if using fish, wait a bit since the fish will take only 5 minutes to cook - tops) Simmer this until chicken is done - like 10 minutes.
Take out ginger and ladle into bowls. Check if it needs salt.
Top each bowl with a good sprinkling of lime juice and chopped cilantro leaves. YUM.
FANCY SHMANCY CHICKEN
Good for a special night. Looks tricky but you simply can't mess it up. Choose your cooking pan* before you start cooking - make sure the chicken will fit in the pan without overlapping!
INGREDIENTS: chicken parts (I prefer breast but thighs are good too) with skin and bone still on!
chopped shallots (or an old onion-no one will know), lemon juice real or from a bottle (1/4 cup?), chicken broth, carrots (chopped or get those "baby" carrots), chopped fresh or dried parsley, a spoon of creme fraiche (real fancy) or greek yogurt or heavy cream, 1 cup of white wine - any old white wine you can find in the back of the cabinet will do as long as it's not "dessert wine." Use "cooking wine" if you must.
preheat oven to 350
pat chicken dry and sprinkle salt and pepper on it.
In a pan* (with high sides) that can go in the oven, heat about a tablespoon or so of oil on medium high heat until it's very hot but not smoking! put chicken in pan - don't crowd - and brown for a couple of minutes on both sides. Place browned chicken on a plate until all chicken is browned.
pour off any excess oil from pan and lower heat to low/medium low. Add a bit of butter to pan and saute the chopped shallots with a bit of salt for about 5 minutes - don't burn..do this slowly.
Add chicken (skin side up), juice from plate, carrots (like a handful), wine, and enough chicken broth to come up to the sides of the chicken. Turn up heat and bring to a boil. Then turn down and simmer (gentle but affective bubbling) for about 3 minutes-reducing the liquid to about 1/2. COVER and place in oven.
(Note: at this point you can stir in a spoonful of dijon mustard and some dried tarragon or leave as is)
(Chicken can braise like this forever but it will taste best and be tender and delicious after about 25-35 minutes. If you aren't quite ready to eat, turn temp down to 275 and let it sit in oven covered until you're ready.)
Using POTHOLDERS, carefully lift pan out of oven without sploshing. Stir in lemon juice, cream or yogurt, throw on parsley and VOILA! (vw-ah-la!)
You can serve this with French bread or make some boiled potatoes (small potatoes, put in pot, boiled for about 15 minutes). Just be sure to fling the chopped parsley and lemon around like a crazy French person and keep shouting VOILA! VOILA! and everyone will admire and respect you forever.
INGREDIENTS: chicken parts (I prefer breast but thighs are good too) with skin and bone still on!
chopped shallots (or an old onion-no one will know), lemon juice real or from a bottle (1/4 cup?), chicken broth, carrots (chopped or get those "baby" carrots), chopped fresh or dried parsley, a spoon of creme fraiche (real fancy) or greek yogurt or heavy cream, 1 cup of white wine - any old white wine you can find in the back of the cabinet will do as long as it's not "dessert wine." Use "cooking wine" if you must.
preheat oven to 350
pat chicken dry and sprinkle salt and pepper on it.
In a pan* (with high sides) that can go in the oven, heat about a tablespoon or so of oil on medium high heat until it's very hot but not smoking! put chicken in pan - don't crowd - and brown for a couple of minutes on both sides. Place browned chicken on a plate until all chicken is browned.
pour off any excess oil from pan and lower heat to low/medium low. Add a bit of butter to pan and saute the chopped shallots with a bit of salt for about 5 minutes - don't burn..do this slowly.
Add chicken (skin side up), juice from plate, carrots (like a handful), wine, and enough chicken broth to come up to the sides of the chicken. Turn up heat and bring to a boil. Then turn down and simmer (gentle but affective bubbling) for about 3 minutes-reducing the liquid to about 1/2. COVER and place in oven.
(Note: at this point you can stir in a spoonful of dijon mustard and some dried tarragon or leave as is)
(Chicken can braise like this forever but it will taste best and be tender and delicious after about 25-35 minutes. If you aren't quite ready to eat, turn temp down to 275 and let it sit in oven covered until you're ready.)
Using POTHOLDERS, carefully lift pan out of oven without sploshing. Stir in lemon juice, cream or yogurt, throw on parsley and VOILA! (vw-ah-la!)
You can serve this with French bread or make some boiled potatoes (small potatoes, put in pot, boiled for about 15 minutes). Just be sure to fling the chopped parsley and lemon around like a crazy French person and keep shouting VOILA! VOILA! and everyone will admire and respect you forever.
FAMOUS muffins
These muffins are in such demand and I am so super busy baking them that I simply cannot write out the recipe so I hope the scan is sufficient. NOTE: I add a sprinkling of vanilla in the batter and also a smackeral of raw sugar on them before baking.
NOTE: in order to produce the most exquisite muffins of your life you must follow these rules: 1) always mix your dry and wet ingredients separately until the final climactic moment when you merge the two: stir with a fork until just combined...if you over stir or mix with a mixer, your muffins will turn into hockey pucks and will be better suited for skipping at the beach instead of eating with butter and a glass of milk. Enjoy!
NOTE: in order to produce the most exquisite muffins of your life you must follow these rules: 1) always mix your dry and wet ingredients separately until the final climactic moment when you merge the two: stir with a fork until just combined...if you over stir or mix with a mixer, your muffins will turn into hockey pucks and will be better suited for skipping at the beach instead of eating with butter and a glass of milk. Enjoy!
GILSON burgers
You know you want it! This is the original, tried and true Gilson recipe for meat on bread:
INGREDIENTS: ground beef (85% fat is good), english muffins, cheese
Preheat oven to 350/375 depends on how well done you want your beef - higher temp, more pink inside. separate english muffins and place on baking sheet. take ground beef and roll into tennis-ball sized portions then press into english muffins. Sprinkle with salt (and pepper if you're going nuts). Bake for about 25-40 minutes. Depends on how hungry you are/how long you can wait. Just before they're done, place a slab of cheese onto the tops and bake until melted and bubbly.
You may have to toss the pan afterwards if you're heavy handed with the cheese.
NOTE: Mr. Gilson has been known to like a little something special in his Gilson burger; he'd hide a little slice of garlic in the burger before cooking...a nice touch I think but this mom also prefers a little slice of bacon on top. Have fun but remember: the best Gilson burgers are the simple ones. Make sure you have LOTS of napkins and ketchup and don't seer your innards with all that bubbling cheese.
(Gilson burgers are fabulous for breakfast if there are any left! just wrap a bit of papertowel around one, nuke for about 20 seconds, and go! Just make sure you have a big napkin in the car, otherwise everyone at work will see the greasy mark in your lap and be super jealous they didn't have a Gilson burger for breakfast.)
INGREDIENTS: ground beef (85% fat is good), english muffins, cheese
Preheat oven to 350/375 depends on how well done you want your beef - higher temp, more pink inside. separate english muffins and place on baking sheet. take ground beef and roll into tennis-ball sized portions then press into english muffins. Sprinkle with salt (and pepper if you're going nuts). Bake for about 25-40 minutes. Depends on how hungry you are/how long you can wait. Just before they're done, place a slab of cheese onto the tops and bake until melted and bubbly.
You may have to toss the pan afterwards if you're heavy handed with the cheese.
NOTE: Mr. Gilson has been known to like a little something special in his Gilson burger; he'd hide a little slice of garlic in the burger before cooking...a nice touch I think but this mom also prefers a little slice of bacon on top. Have fun but remember: the best Gilson burgers are the simple ones. Make sure you have LOTS of napkins and ketchup and don't seer your innards with all that bubbling cheese.
(Gilson burgers are fabulous for breakfast if there are any left! just wrap a bit of papertowel around one, nuke for about 20 seconds, and go! Just make sure you have a big napkin in the car, otherwise everyone at work will see the greasy mark in your lap and be super jealous they didn't have a Gilson burger for breakfast.)
Bruschetta
AUTHENTIC, no kidding, ITALIAN bruschetta - you must pronounce it with an Italian accent or it will suck: BRrrrOOOOOO-sketta
Ingredients: Loaf of Italian or French bread, garlic, GOOD tomatoes (not fake, not canned, not grown in a factory), bunch of basil, olive oil, kosher salt. optional: balsamic vinegar.
You need a grill BUT this can be done without...won't be as good, but don't fret if your grill is cold and covered with last night's nasty fish that stuck and there are flies all over... So, if you have a grill, preheat it. If you're opting for a no-salmonella-evening, preheat your broiler.
Chop up your beautiful tomatoes into little pieces - the smaller the better. Get a ceramic or glass bowl. Take a good sized piece of garlic and smash it a bit to get the skin off. Rub the smashed bit all over the inside of the bowl. (At this moment in time, start singing an opera or make one up-loudly).
throw the cut up tomatoes into the garlic-scented bowl. Scrunch up your bunch of basil and slice thinly. Add that then add a little kosher salt. stir around.
NOTE: some people like a sprinkling of balsamic vinegar in the tomatoes - be brave and experiment.
Slice the bread long way into 4 good sized pieces and grill or broil the cut side until toasty. note: if you get distracted or get carried away with your Italian singing you could possibly burn your bread which would be a VERY VERY bad thing since you probably didn't get 2 loaves so DON'T GET DISTRACTED. FOCUS.
Now, take your toasty bread pieces and rub each piece vigorously with a piece of garlic (no skin). It will melt into the bread nicely. Sprinkle each piece with about a tablespoon of olive oil, then lightly sprinkle with kosher salt. (At this point you could top the bread with just about anything: olives, mushrooms, beans, oatmeal, leftover tuna casserole; it is still technically bruschetta.) But best topped with tomatoes; make sure you have lots of napkins, and MANGIA!
Ingredients: Loaf of Italian or French bread, garlic, GOOD tomatoes (not fake, not canned, not grown in a factory), bunch of basil, olive oil, kosher salt. optional: balsamic vinegar.
You need a grill BUT this can be done without...won't be as good, but don't fret if your grill is cold and covered with last night's nasty fish that stuck and there are flies all over... So, if you have a grill, preheat it. If you're opting for a no-salmonella-evening, preheat your broiler.
Chop up your beautiful tomatoes into little pieces - the smaller the better. Get a ceramic or glass bowl. Take a good sized piece of garlic and smash it a bit to get the skin off. Rub the smashed bit all over the inside of the bowl. (At this moment in time, start singing an opera or make one up-loudly).
throw the cut up tomatoes into the garlic-scented bowl. Scrunch up your bunch of basil and slice thinly. Add that then add a little kosher salt. stir around.
NOTE: some people like a sprinkling of balsamic vinegar in the tomatoes - be brave and experiment.
Slice the bread long way into 4 good sized pieces and grill or broil the cut side until toasty. note: if you get distracted or get carried away with your Italian singing you could possibly burn your bread which would be a VERY VERY bad thing since you probably didn't get 2 loaves so DON'T GET DISTRACTED. FOCUS.
Now, take your toasty bread pieces and rub each piece vigorously with a piece of garlic (no skin). It will melt into the bread nicely. Sprinkle each piece with about a tablespoon of olive oil, then lightly sprinkle with kosher salt. (At this point you could top the bread with just about anything: olives, mushrooms, beans, oatmeal, leftover tuna casserole; it is still technically bruschetta.) But best topped with tomatoes; make sure you have lots of napkins, and MANGIA!
IT's CHICKEN and potatoes!
MOM's BAKED CHICKEN for those busy, hardworking teenagers:
INGREDIENTS: chicken breasts (bone in, skin on) as many as you want, flour, dried tarragon, butter
Preheat oven to 350. place about a cup of flour in a bowl or better yet, a zip lock bag. pat dry chicken breasts, sprinkle salt onto chicken. throw chicken in flour and coat chicken pieces - tap off excess - make a huge mess of it.
place chicken, breast side up, on a metal pan that's been sprayed with oil. sprinkle some tarragon on top (if you're really going wild, sprinkle a little paprika as well). cut up some butter and dab on 2 or 3 dabs of butter onto the top of each breast..maybe a tad more salt. Bake for an hour or until golden brown. DONE!
Serve with:
FABULOUS ROASTED POTATOES:
Ingredients: new potatoes or small white potatoes, rosemary (dried is good), lemon, garlic, olive oil Preheat oven (I find anything between 350 and 360 is good) halve potatoes or quarter if they're kind of big.
Mix together in a gigantic bowl (it'll get messy otherwise): about 1/2 cup olive oil, smashed up garlic (take a butter knife and pound onto peeled cloves - I like a lot, like 5 cloves - and a big squeeze of lemon (watch out for those seeds). crumble up a good amount of rosemary in your fingers and throw that in too.
Now, toss in potatoes and stir around till they're well-coated. pour potatoes onto a cookie sheet with a rim - making sure most-not all- are cut side down (good for crispiness). (you can dip some bread into the oily bowl if you're starving - yum)
sprinkle on kosher salt and some ground pepper. Bake for about an hour - same as chicken - until golden or when you can't stand waiting any longer. Sprinkle on more lemon and some chopped parsley if you want to look like a real chef.
INGREDIENTS: chicken breasts (bone in, skin on) as many as you want, flour, dried tarragon, butter
Preheat oven to 350. place about a cup of flour in a bowl or better yet, a zip lock bag. pat dry chicken breasts, sprinkle salt onto chicken. throw chicken in flour and coat chicken pieces - tap off excess - make a huge mess of it.
place chicken, breast side up, on a metal pan that's been sprayed with oil. sprinkle some tarragon on top (if you're really going wild, sprinkle a little paprika as well). cut up some butter and dab on 2 or 3 dabs of butter onto the top of each breast..maybe a tad more salt. Bake for an hour or until golden brown. DONE!
Serve with:
FABULOUS ROASTED POTATOES:
Ingredients: new potatoes or small white potatoes, rosemary (dried is good), lemon, garlic, olive oil Preheat oven (I find anything between 350 and 360 is good) halve potatoes or quarter if they're kind of big.
Mix together in a gigantic bowl (it'll get messy otherwise): about 1/2 cup olive oil, smashed up garlic (take a butter knife and pound onto peeled cloves - I like a lot, like 5 cloves - and a big squeeze of lemon (watch out for those seeds). crumble up a good amount of rosemary in your fingers and throw that in too.
Now, toss in potatoes and stir around till they're well-coated. pour potatoes onto a cookie sheet with a rim - making sure most-not all- are cut side down (good for crispiness). (you can dip some bread into the oily bowl if you're starving - yum)
sprinkle on kosher salt and some ground pepper. Bake for about an hour - same as chicken - until golden or when you can't stand waiting any longer. Sprinkle on more lemon and some chopped parsley if you want to look like a real chef.
VEGETARIAN
EASY Vegetarian DINNER: Best Eggplant Ever FIX: serves 4
INGREDIENTS: 2 eggplants, can of MUIR GLEN chopped tomatoes (or any good canned tomato), greek yogurt or herbed goat cheese (if you got a really good tip today-since it's more $$), seasoned breadcrumbs, mozzarella or parmesan.
preheat oven to 400
Halve eggplants the long way (you can keep stem on-good fiber) Put tomatoes in a pot and warm up or microwave - add chopped garlic if you want to go insane.
heavily smear the goat cheese or greek yogurt onto the cut sides and press into breadcrumbs (only on the cut side of the eggplants with the gunk on it); sprinkle with salt and pepper; then place cut side down onto an oil-sprayed pan (count: you should have 4 portions). Bake about 10 minutes or until golden, flip, spray a little oil on top of eggplants, then bake a bit more until tender - probably 25 minutes total give or take.
Serve with warmed up tomatoes spooned over and a sprinking of parm.
NOTE: You can top with mozzarella and briefly broil before putting on tomatoes but then you risk burning the bajeesus out of your dinner. Only attempt if you are completely focused and have your spatula at the ready. You can be creative and sprinkle on some canned garbanzo beans (rinsed) or chopped olives or or chopped parsley. Serve with couscous (easy middle east couscous mix in grocery store - takes 5 minutes) or pasta or polenta (ready-made in refridgerator section, just heat up or grill or fry in a pan). Or just eat off the pan with a spoon. YUMMMY.
INGREDIENTS: 2 eggplants, can of MUIR GLEN chopped tomatoes (or any good canned tomato), greek yogurt or herbed goat cheese (if you got a really good tip today-since it's more $$), seasoned breadcrumbs, mozzarella or parmesan.
preheat oven to 400
Halve eggplants the long way (you can keep stem on-good fiber) Put tomatoes in a pot and warm up or microwave - add chopped garlic if you want to go insane.
heavily smear the goat cheese or greek yogurt onto the cut sides and press into breadcrumbs (only on the cut side of the eggplants with the gunk on it); sprinkle with salt and pepper; then place cut side down onto an oil-sprayed pan (count: you should have 4 portions). Bake about 10 minutes or until golden, flip, spray a little oil on top of eggplants, then bake a bit more until tender - probably 25 minutes total give or take.
Serve with warmed up tomatoes spooned over and a sprinking of parm.
NOTE: You can top with mozzarella and briefly broil before putting on tomatoes but then you risk burning the bajeesus out of your dinner. Only attempt if you are completely focused and have your spatula at the ready. You can be creative and sprinkle on some canned garbanzo beans (rinsed) or chopped olives or or chopped parsley. Serve with couscous (easy middle east couscous mix in grocery store - takes 5 minutes) or pasta or polenta (ready-made in refridgerator section, just heat up or grill or fry in a pan). Or just eat off the pan with a spoon. YUMMMY.
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